Prepare this [dough recipe | https://www.halfbakedharvest.com/meyer-lemon-poppy-seed-morning-buns-with-blueberry-passionfruit-glaze/]. Roll the dough out to about 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 rounds. Place the cronuts on a floured baking sheet. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for 30 minutes.*

Meanwhile, prepare the glaze. In a medium sauce pan, add the coconut milk, sweetened condensed milk, cinnamon stick, coconut rum, vanilla and freshly grated nutmeg. Heat over medium-low heat until everything is combined, simmer for 10-15 minutes or until the glaze is just slightly thickened. Remove from the heat.

To fry the cronuts. Heat a pot of oil to 375 degrees F. Fry the cronuts in the oil for about 30 seconds on each side, until golden brown. Place on a baking sheet lined with paper towels.

Once all the cronuts have been fried, place them on a rimmed baking sheet. Using a skewer, poke a bunch of holes in each doughnut. I did about 7-10 little holes. Now grab the cronut and dip it 3/4 of the into the tres leches glaze, make sure you really cover 3/4 of the cronut with the glaze, but be sure to leave the bottom 1/4 of the cronut clean of any glaze. Place the cronut glazed side up on the baking sheet. Repeat with the remaining cronuts. Once all the cronuts have been glazed, drizzle any remaining glaze over top the crounts. Cover the pan and place in the freezer for 10 minutes.

Meanwhile, melt the chocolate over a double broiler or in the microwave. Line a baking sheet with parchment or wax paper. Remove the cronuts from the freezer and dip the bottom 1/4 into the melted chocolate. Place on the prepared parchment lined baking sheet. Allow to sit at room temp for about 1 hour to harden the chocolate (or in the freezer for 10 minutes).

While the chocolate is setting, make the coconut cream. Tip your cold can of coconut milk upside down and open it from the bottom. There should be around 1/2 cup of coconut water at the top. Pour the water into a container and save for another use. Scoop out the coconut milk cream and place in a bowl. Add the 1/2 cup heavy cream. Whip the creams for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and 1 teaspoon vanilla.

Frost the cronuts with coconut cream and sprinkle with toasted coconut. These are best eaten the day of, but will keep in the fridge for up to 4 days.